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Baked Moroccan Chicken Thighs with Carrots

This baked Moroccan chicken thigh recipe could not be easier. It's a hands off version of a tagine - the classic Moroccan stew. You can swap any veggies for the carrots - sweet potatoes or butternut squash would taste great with the spiced marinade.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4


  • 1 pound boneless skinless chicken thighs
  • One 15-ounce can chickpeas rinsed and drained (or 2 cups cooked)
  • 6 medium carrots about ¾ pound, peeled and cut into 2-inch pieces
  • 2 shallots roughly chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • ¼ cup lemon juice
  • ¼ cup olive oil


  1. Preheat the oven to 400 degrees F.
  2. In a 9 x 13 baking dish or casserole pan, combine all the ingredients until the chicken and carrots are well-coated in the oil and spice mixture.
  3. Roast in the oven until the chicken is fork-tender and the carrots are caramelized, about 1 hour.
  4. Serve over quinoa and garnish with cilantro, parsley, or mint and lemon wedges.